Term
| Name the two most common ways to pasteurize milk. |
|
Definition
Heat milk for 30 minutes at a temperature
of 145 F in a vat (most common and method similar to using a double boiler)
or
Heat milk for 15 seconds at a temperature of 161 F |
|
|
Term
| What is the approximate pH of cow's milk before cultures are added? |
|
Definition
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|
Term
| What is the definition of raw milk cheese, according to the raw milk cheesemaker's association? |
|
Definition
| Cheese produced from milk that, prior to setting the curd, has not been heated above the temperature of the milk (about 104F) at the time of milking and that the cheese produced from that milk shall be aged for 60 days or longer at a temperature not less than 35F in accordance with US FDA regulations. |
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|
Term
| When referring to demineralization in cheesemaking, what mineral in milk is being discussed? |
|
Definition
|
|
Term
| What are the components of milk? |
|
Definition
Water: 80 - 87% water
Fat
Protein (casein)
Sugar (Lactose)
Vitamins
Minerals |
|
|
Term
| What are the solids in milk? |
|
Definition
Casein (protein)
Lactose (sugar)
Butterfat |
|
|
Term
| What is the approximate solid content in cow's milk? |
|
Definition
|
|
Term
| What is the solid content in sheep's milk? |
|
Definition
|
|
Term
| What percentage of raw milk contains pathogens? |
|
Definition
|
|
Term
| What are the times and temps for thermalized milk? (Heat treated milk.) |
|
Definition
| 145-155 F for 15 to 20 seconds. |
|
|
Term
|
Definition
Calf lipase
Kid goat lipase
Lamb lipase
Microbial lipase |
|
|
Term
| What happens when you stop the pH at 5.1 in a stabilized brie? |
|
Definition
| You get a mild and mushroomy flavor. |
|
|
Term
| What is salt's effect on meltability? |
|
Definition
As the salt level rises, cheese melt is restricted
because salt tightens the
protein network.
A saltier cheese, like Parmesan, will
have restricted melt compared with a lower salt
cheese, like Gruyere |
|
|
Term
| What are the principal minerals in milk? |
|
Definition
Calcium and
Phorphorus
in the form of
Calcium Phosphate |
|
|
Term
| List 6 things that make quality milk. |
|
Definition
Lack of odors.
Lack of bacterial growth & contamination.
Composition: casein and fat meets standards.
No antibiotics.
Extemely low sediment.
Healthy animals. |
|
|
Term
| At what tempreature do harder cheeses such as cheddar begin to melt? |
|
Definition
|
|
Term
| What is the added bacteria in Swiss-style Cheeses? |
|
Definition
Propionibacterium
Shermanii |
|
|
Term
| Why is ash applied to the surface of cheese? |
|
Definition
| Ash neutralizes the acidity on the surface of the cheese and that enables a surface-mould to grow, thus altering the maturation characteristics of the interior. |
|
|
Term
| In goat cheese, what causes the primary "goaty" flavor? |
|
Definition
|
|
Term
| What frequently causes bitterness in cheese? |
|
Definition
The size of the protein
breakdown products. |
|
|
Term
| Why does a cheese become ammoniated? |
|
Definition
The proteins breakdown
faster than the cheese
is able to dissipate the ammonia. |
|
|
Term
| Is all sugar (lactose/galactose) in cheese fermented right away? |
|
Definition
No. After pressing some residual sugar remains:
Cheddar: .6%
Mozzarella - .8%
Parm - up to .8% |
|
|
Term
| Ripening is the result of which micro-organisms and enzymes? |
|
Definition
Bacteria
Yeast
Molds
Proteinases (breakdown of proteins)
Lipases (Breakdown of fats/lipids) |
|
|
Term
| What are the consequences of proteolysis (the breakdown of proteins)? |
|
Definition
Increase in flavor
Loss of stretch or pliability
Smoother body (not curdy)
Softer, pasty body (high moisture cheeses)
Short, crumbly body (Low moisture cheeses; high acid cheeses)
Increase in pH (release of ammonia)
Loss of moisture if cheese is warmed |
|
|
Term
| How do cheesemakers decide to cut the curd? |
|
Definition
| They check the consistency. |
|
|
Term
| Why is pH so high in soft-smeared surface ripened cheeses? |
|
Definition
Yeasts like lower pH and higher salt levels in brined surfaces.
Yeast metabolizes lactic acid, raising the pH, surface proteolysis starts
Micrococci begin to grow more readily
B. Linens grow in higher pH, proteolysis continues |
|
|
Term
| Foil does what to cheese? |
|
Definition
1. Controls ripening.
2. Air barrier. |
|
|
Term
| Green mold in cheese indicates what? |
|
Definition
|
|
Term
| What is age effect on meltability? |
|
Definition
The older the cheese, the more its proteins have broken down by cultures and coagulation
As it ages, it is less likely to form long strands when melted.
Instead it will be shorter and more soupy in texture. |
|
|
Term
| What are the main bacterial types found in milk? |
|
Definition
Psychrotrophic.
Bactria that can withstand colder tempratures. |
|
|
Term
| What is water activity as it relates to cheese? |
|
Definition
| It is the measure of the energy status of water in cheese. If WA is below 95 then the cheese is considered "shelf stable" for OOR display purposes. The lower the WA, the longer the shelf life of the product. |
|
|
Term
| What percentage of pathogens is killed with/by thermalization? |
|
Definition
|
|
Term
| After curd separtion, what are the principal components of whey in order of highest concentration? |
|
Definition
|
|
Term
| What is the pH range for most cheeses? |
|
Definition
|
|
Term
| What is the primary concern with regard to mechanical openings in cheese? |
|
Definition
| Shelf life and cutting performance. |
|
|
Term
| What is the potential defect caused by excessive lipolysis (breakdown of fat)? |
|
Definition
|
|
Term
| What bacteria causes the bloomy rind to grow on soft-ripened cheeses? |
|
Definition
Penicillium candidum
Penicillium camemberti
Geotrichum candidum
They can be added to the milk during the make or sprayed on after the wheels are formed.
Geotrichum does not affect the flavor of the cheese; the other two do. |
|
|
Term
|
Definition
- Bacteria (binary fission)
- Yeasts (multiply by budding)
- Molds (produce spores) |
|
|
Term
| List 7 raw milk pathogens |
|
Definition
- Listeria Monocytogenes -
Salmonella &
E.coli -
Campylobacter -
Yersinia entercolitica -
Staphylococcus aureus -
Bacillus cereus |
|
|
Term
| What can be used to keep Salmonella & E.coli in check? |
|
Definition
|
|
Term
| Why are Phychrotrophic bacteria the main bacterial type found in milk? |
|
Definition
| They can live in colder temperatures and thrive in warmer temperatures. |
|
|
Term
| Name 1 of the other main bacteria found in milk and what defines it? |
|
Definition
- Gram positive spore-formers = Bacillus (aerobic) and Clostridia (anaerobic)
- They are resistant to pasteurization |
|
|
Term
| Are starters a microorganism? |
|
Definition
|
|
Term
| What do micro-organisms do? |
|
Definition
- Decompose foods
a. Metabolize sugars and make acids
b. Breakdown fats (produce flavors)
c. Breakdown proteins (produce flavors) |
|
|
Term
| Ripening is the result of the activity of what? |
|
Definition
| Micro-organisms and enzymes such as bacteria, yeast, molds, proteinases, lipases. |
|
|
Term
| Name 3 ways to prevent contamination after pasteurization |
|
Definition
- Overall cleanliness -
Sanitation -
Air-handling |
|
|
Term
| Name 4 ways to create conditions in the product that will either kill those microorganisms that are in the finished product or prevent them from growing |
|
Definition
- Acid (low PH) -
Rapidly cool product < 40 f -
Low storage tempertures (40 f or less, especially retail) - Add inhibitors (sorbates, baceriocins (antibiotic), salt) |
|
|
Term
| What is the average make up of protein? |
|
Definition
83% Casein
- 17% Whey proteins |
|
|
Term
| What is microbial rennet made from? |
|
Definition
|
|
Term
| What % of cheeses in the US are made using FPC Rennet? |
|
Definition
|
|
Term
|
Definition
- Casein
- Fat
- Water (Whey)
- Sugar (Acids)
- Salt
- Minerals
- Microorganisms/enzymes |
|
|
Term
| Ripening is the result of activity of which microorganisms and enzymes? |
|
Definition
Bacteria
- Yeasts
- Molds
- Proteinases (breakdown protein)
- Lipases (breakdown down lipids) |
|
|
Term
| Why are microorganisms and enzymes deliberately added to ripen cheese? |
|
Definition
| Push ripening in the desired direction - Overwhelm the cheese with selected enzymes or microorganisms |
|
|
Term
| List 6 factors that influence enzyme and microorganism activity |
|
Definition
| - Temperature/Time (38f or below slows development) - PH (small flucuations make different cheeses) - Cheese composition; salt, moisture, fat content (high moisture cheeses ripen more quickly) - Humidity in room (surface or mold ripened cheese) - Ability to compete in cheese enviroment (oxygen, nutrient availability, competitiveness) - Numbers of bacteria and amount of enzymes (affected by milk quality , cheese handling and heat treatment) |
|
|
Term
| How does pH negatively effect mold ripened cheese? |
|
Definition
|
|
Term
| Are high pH cheeses typically more or less melty? |
|
Definition
|
|
Term
| How much of cheeses moisture is trapped within its protein network? |
|
Definition
|
|
Term
| What are some causes of undesired "watering off"? |
|
Definition
- pH (too low or too high)
- Salt (too high)
- Temperature (coupled with low pH or high salt)
- Proeolysis (in a high salt or low pH cheese)
- Freezing/thawing/temperature cycling |
|
|
Term
| Why dilute whey with water? |
|
Definition
|
|
Term
| What is the active enzyme in rennet? |
|
Definition
| The active enzyme in rennet is called chymosin |
|
|
Term
| What is the protein in milk called? |
|
Definition
|
|
Term
| Name 3 reasons to pasteurize milk. |
|
Definition
Food safety
Extend transportation time
Extend shelf life of milk. |
|
|
Term
| What is the aging requirement for raw milk cheese? |
|
Definition
|
|
Term
| Raw Milk Cheese Production requires responsible and safe practices which include: |
|
Definition
HACCP (Hazard Analysis Critical Control Point)
GMP (Good Manufacture Practices)
Microbial Screening of Raw Milk
FDA limits of SCC (Somatic Cell Counts) |
|
|
Term
| Why is goat and sheep milk cheese whiter than cow milk cheese? |
|
Definition
| Goat and sheep convert beta carotene into vitamin A; cows do not. |
|
|
Term
| What happens to lactose in the cheesemaking process? |
|
Definition
| Most is lost in the whey; the rest is eaten by cheese cultures and turned into lactic acid. |
|
|
Term
| How does curd size effect the final cheese? |
|
Definition
The smaller the curd; the less moisture in the cheese.
The larger the curd; the more moisture in the cheese. |
|
|
Term
|
Definition
| Cheese made without rennet; allowed to sour and set on its own or with the introduction of citric acid only. |
|
|
Term
| What are temperatures for cooking cheeses by category? |
|
Definition
Lactic set (fresh, bloomy) - 75f
Washed Rinds - 75 to 90f
Tommes - 90-100f
Cheddars - 100-105f
Alpine - 105- 115f
Grana - 115 - 125f |
|
|
Term
| What is a double-rinded cheese? |
|
Definition
| When two different molds introduced to a cheese grow simultaneously on the surface. |
|
|
Term
| Why is lipoysis desirable in hard, Italian cheeses? |
|
Definition
| It liberates the short chain fatty acids that contribute to flavor |
|
|
Term
| Which bacterial pathogen has the longest incubation period? |
|
Definition
|
|
Term
| Name a microorganism that is pathogenic to humans? |
|
Definition
Escherichia Coli
(E. Coli) |
|
|
Term
| What is a method to control or prevent bacteriophage in dairy fermentation? |
|
Definition
| Rotate phage unrelated starter cultures (this lessens the chance of phage taking hold in the make room from use of the same starter cyltures every time.) |
|
|
Term
| Waht is the proteolytic effect that occurs during the ripening process in hard cheeses? |
|
Definition
| Decomposition of proteins caused by natural enzymes, bacteria culture and rennet |
|
|
Term
| What microflora causes the brainy looking rind on surface-ripened cheeses? |
|
Definition
|
|
Term
|
Definition
| The interior section of spruce tree bark, used in strips from wrapping cheeses like Vacherin d'Or. |
|
|
Term
| What are some prerequisites for cheese quality? |
|
Definition
Flavor of the milk.
Low psychrotrophic bacteria numbers.
Somatic cell count (under 250K/ml)
Temperature of the milk (under 40F)
Ag of the milk (less than 60 hours)
Absence of microbial inhibitors
No antibiotics or sanitizers in the milk. |
|
|
Term
| What are the five components of food acceptance? |
|
Definition
Aroma
Taste
Mouth feel
Color and appearance
sound (occasionally) |
|
|
Term
| What happens to beta carotene in regards to milk/cheese? |
|
Definition
Cows do not convert it so it dissolves into the fat globules and the cheese has a yellow color.
Goats and sheep convert it into vitamin a whch is colorless so their cheese is white. |
|
|
Term
| 3 factors that affect milk quality. |
|
Definition
|
|
Term
| pH as it pertains to cheese |
|
Definition
0 = highest ph
6.9 would be lowest pH
7 = neutral
high calcium phosphate and high initial pH (5-5.4) = Swiss, smear-riped, washed rinds
moderate CP and moderate initianl pH (4.95-5.2) includes Cheddar, Colby, Jack, mozz
low CP and low initial ph (4.6-4.9) include bloomies, feta, blue, Cheshire.
|
|
|
Term
|
Definition
Defines level where food becomes shelf stable and can be OOR.
.92-.95 (if pH is OK works)
under .92 - any food id shelf safe.
Clostridium boutlinum is the most dangerous food poisoning bacterium and cannot live in food under .93 |
|
|
Term
| What adjunct cultures create cheddar flavor? |
|
Definition
| l. casei and l. plantarum |
|
|
Term
| What does salt contribute to the cheesemaking process? |
|
Definition
Enhances Flavor
Expulsion of whey
acts in a antimicrobial capacity to preserve cheese from spoilage bacteria and pathogens
|
|
|
Term
|
Definition
| Snips away kappa-casein from casein. Without the kappas, the remaining caseins clump to gether (coagulate). |
|
|
Term
| At what pH will milk coagulate without rennet? |
|
Definition
4.6
(remember the pH of milk is 6.7 - very low acid) |
|
|
Term
| What is the basic difference between Grad A milk and Grade B milk? |
|
Definition
Grade A has less than 100K count of bacteria
Grade b has less than 300K count of bacteria
This is all bacteria - good and bad. |
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